I’ve been on a baking binge lately. I’m not sure what enticed me to make this particular cake. Perhaps it was the olive oil replacing the butter that intrigued me. Or that it has sour cream, which always results in a moist cake. Or that sweet strawberries seemed like a great match with cornmeal. Whatever the impetus, this is a cake made for dessert heaven. As a bonus, it’s also great for breakfast.
One look at the cake and you may think that it’s a simple, homey coffee cake with berries. But one taste and your dancing taste buds will convince you this is a symphony of favors. They all blend together in perfect harmony, but with the complexity of a jazz quartet.
The cake is not too sweet, with lots of contrasting texture from the medium grain cornmeal and the soft berries. The olive oil keeps the cake fresh for days, and if you’ve never had an olive-oil-based glaze, you are in for a treat. It’s very olive oil-forward, in a fruity, slightly peppery way—the perfect foil to the deliciously corny, berry-studded cake.
Which Olive oil
No two extra virgin olive oils taste the same, and because this cake and glaze are so olive oil prominent, it is important that you choose an oil that you like the taste. Is it herbaceous, buttery. peppery, pungent? I used California Olive Ranch’s organic, medium, labeled rich and vibrant. (see photo) I use it for all my salad dressings, as well. I don’t use it for sautéing, however. a less expensive store label brand works great for that.
The type of olive oil you choose to use in this cake is important, because you will taste it. I made mine with California 100% Extra Virgin Olive Oil Medium and had great results.
After you’ve whisked in all the ingredients for the batter, fold in the chopped strawberries.
Scrape the batter into a pan that is lined on two-sides with parchment, allowing 2 ends to hang over the sides for handles. Smooth the top.
You can either pour the glaze over the cake or do as I do and drop it from a flexible spatula.
Strawberry Cornmeal Loaf Cake
Cake
1/2 cup extra-virgin olive oil, plus more for greasing pan
1 cup granulated sugar
2 tsp. pure vanilla extract
2 large eggs, room temperature
1/2 cup sour cream, room temperature
1-1/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1 cup all-purpose flour
1/2 cup medium-grind cornmeal
1 cup diced fresh strawberries
Glaze
1 cup confectioners’ sugar
1/4 tsp. kosher salt
2 Tbs. extra-virgin olive oil
1 1/2 Tbs. hot water
1. Preheat the oven to 350°F. Grease an 81⁄2×41⁄2-inch loaf pan with olive oil. Line the bottom with a sheet of parchment paper that extends up and over the long sides of the pan.
2.In a large bowl, whisk the sugar, the 1/2 cup oil, and vanilla for 30 seconds. Whisk in the eggs, one at a time, then the sour cream. Sprinkle the baking powder, baking soda, and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour, cornmeal, and strawberries just until the last streak of flour disappears. Scrape batter into the prepared pan.
3.Bake until a skewer inserted into the center of the cake comes out with a moist crumb or two, about 65 to
70 minutes, rotating halfway through baking time.
4. Cool on a wire rack until you can safely lift the cake out of the pan using the parchment overhang, about 20 minutes.
5.Cool on wire rack to room temperature.
Make the glaze
1. When the cake has cooled, in a small bowl, whisk together confectioners’ sugar, salt, oil, and the water, adding more water or sugar, if necessary, until you have a thick, pourable glaze. Drizzle the glaze over the cake. Let stand 20 minutes before slicing.
To make ahead: The cake keeps moist for several days at room temperature. I haven’t tried freezing it.
Makes 8 to 10 servings.
Recipe from Fine Cooking Magazine
